Satay Chicken


4 skinless chicken breasts cut into thick slices.

1½ tbsp groundnut oil

For the sauce

3 heaped tbsp smooth peanut butter

1 tbsp chilli bean sauce

2 cloves garlic

A 2cm piece of root ginger

1 red chilli

A handful of coriander

2 limes – juice and zest.

2 tbsp light soy sauce

Salt & pepper


For the sauce, put all the sauce ingredients into a food processor and blitz until smooth.

Heat a wok or large frying pan over high heat until it is very hot, then add the groundnut oil and the chicken pieces and stir-fry for five minutes until the chicken is browned.

Turn the heat down to low, add the sauce and continue to stir-fry for another five minutes.

Arrange on warm plates garnished with cucumber and chilli slices.


Thai Green Curry with fish


4 fillets of white fish (cod or coley are good – try to buy from a sustainable source).

1tbsp sesame oil

1 x 400ml tin of coconut milk

A handful of mangetout – topped and tailed.

1 lime

For the Green Curry Paste

2 stalks of lemongrass (more if they are small)

4 spring onions

3 fresh green chillies

4 cloves of garlic

A thumb-sized piece of fresh root ginger

A large bunch of fresh coriander

1tsp coriander seeds

8 fresh or dried kaffir lime leaves

3tbsp soy sauce

1tbsp Thai fish sauce


Trim the lemongrass stalks, remove the toughest outer leaves, and bash with a rolling pin until they are broken and the wonderful aroma is released.

Trim the spring onions, peel and chop the garlic and ginger and remove the stalks and seeds from the chillies. Put into a food processor and blitz along with the lemongrass, coriander seeds, half the fresh coriander and the lime leaves until everything is finely chopped – the smell will be amazing!

Add the soy sauce and fish sauce and blitz again until smooth. You can do all of this by hand if you have no food processor – it is time consuming but ultimately worth it.

Put the curry paste into a large frying pan with the sesame oil and cook gently for a minute or two.

Add the coconut milk and stir until blended. Bring to a simmer and add the mangetout and the fish – poach until the fish is just cooked.

Remove the fish from the pan and keep warm. Add the rest of the coriander (chopped) to the pan along with the juice and zest of the lime. Stir and ensure everything is warmed through.

Serve the fish with the green curry sauce, fragrant Thai rice and a garnish of spring onion.